When I first decided to make some mini muffins for my bub, I didn’t want to add extra sugar (whatever was already present in fruit would be sweet enough), so I came up with an easy recipe that I am super happy with (as are the bubs and adults who have tried it).
I doubt this recipe would make fantastic normal sized muffins (as I do have a sweet tooth, and find them a little on the low-sweet side), but they are perfect mini muffins.
I hope you and your kids or bubs enjoy this recipe.
Banana and Blueberry Mini Muffins
Recipe from Anita @ Leave Room for Dessert
Makes 16 mini muffins
1 banana, mashed
3 Tablespoons vegetable oil (plus a touch extra for the mini muffin pan)
1/2 teaspoon vanilla extract (or seeds from half a vanilla pod)
1/2 teaspoon cinnamon powder
1/2 cup (70g) self-raising flour, sifted (you could probably use self raising wholemeal flour)
1/2 cup (70g) blueberries, fresh or frozen, washed
Preheat oven to 170C. Lightly grease 16 holes of a mini muffin tin with a little oil (using a pastry brush).
In a medium bowl, whisk together the egg and oil. Once well mixed, add banana, vanilla and cinnamon and whisk well.
Add self-raising flour and fold through with a spatula, followed by the blueberries. Mix until just incorporated, try not to over-mix.
Spoon the mixture into 16 mini muffin holes and bake for approximately 15 minutes. (check at 5 and 10 minutes to gauge how long they will take). Allow to cool slightly in the tin for a few minutes, then remove and cool on a cooling rack.
Mini muffins are best eaten on the day of making, but can be kept in an airtight container for 2 days, or frozen and allowed to thaw on the day of eating.